Miso Vegetable Soup with Chicken

Ingredients

• 250 g rice noodles
• Salt
• 800 ml poultry broth
• 2 tbsp light miso paste
• 1 red chili pepper
• 2 limes
• 1 Garlic clove
• 1 Carrot
• 100 g Sugar snap peas
• 100 g bamboo shoots (sliced)
• 2 Spring Onions
• 2 chicken breast fillets (about 140 g each)
• soy sauce
• fish sauce

Instructions

1. 1.

   Cook the noodles according to package instructions in salted water. Rinse with cold water and drain.

2. 2.

   Bring the broth to a boil and stir in the miso paste.

3. 3.

   Wash the chili and slice into thin rings. Cut the limes into quarters and place in a bowl. Peel the garlic and cut into thin slices. Peel the carrot and slice it. Wash, trim, and halve the sugar snap peas. Drain the bamboo shoots. Wash, trim, and slice the spring onions into fine rings. Wash the chicken breasts, pat dry, and cut into strips.

4. 4.

   Add the carrots, sugar snap peas, and garlic to the soup and simmer gently for 3-4 minutes. Then add the meat, spring onions, a bit of chili, and bamboo shoots, and let cook for about 5 more minutes until everything is just done. Finally add the noodles and season with soy and fish sauce.

5. 5.

   Serve in bowls and offer extra chili rings and lime wedges on the side.